Chicken Stroganoff is a “healthier” alternative to the famed beef stroganoff dish. The name stroganoff supposedly comes from the powerful and wealthy Stroganov family of Russia. It was first seen in a cookbook in a Russian cookbook for young wives in the mid 1800s. It consisted of cubed beef lightly dusted with flour, sautéed and served with a buillon and mustard sauce finished with sour cream. In the beginning of the 20th century tomato paste was added to the recipe and was served with fried potato straws, a common side dish in Russia. The recipe has changed over the years and after the Russian revolution, it became popularized and was served in hotels and spread into China. Military men overseas in pre-Communist China and Chinese immigrants brought the dish and many variations over to The United States and became popular and “upscale” in the 1950’s. Today it is served with mushrooms, onions, and either rice or egg noodles.
Today I will give a recipe for chicken stroganoff, it is a lighter version of the beef version. I will be serving it with brown rice, which I recommend as a whole grain alternative.
Chicken Stroganoff Recipe
3Tbls unsalted butter
1 medium onion, medium dice
2-3c white mushrooms, sliced
1 1/4pound skinless, boneless chicken thighs, cubed or cut into chunks
Salt and black pepper to taste
1c chicken or veg stock
1Tbls Worcestershire sauce or mustard
1/2c sour cream
Parsley for garnish
Melt half of the butter in a large skillet or saucepan on medium-high heat. Sauté the onions until they start to turn transparent and add the mushrooms, cook until they start to brown, 2-3 minutes. Add the chicken, flour, other half of the butter and 3/4 of the paprika to the pan and brown the chicken, 3-4 minutes. Add the mustard or Worcestershire and the chicken or veg stock and bring to a light simmer. Let it simmer until the dish thickens and chicken cook all they way through, about 5-7 minutes. Stir in the sour cream and season with salt and pepper. Serve over the rice and garnish with the parsley, a dash of paprika and a dollop of sour cream.
2c brown rice
3 1/4c water
Rinse and strain rice.
Stovetop directions: Soak rice in a medium sized pot with a lid with the measured water for about 45 minutes. Then put the pot on the stove covered and bring to a boil on high, keeping it on high about 12-15 minutes. Promptly turn the heat down to low and cook for another 15-17 minutes. Take the rice off the heat and let it sit for another 12-15 minutes, keeping it covered the whole time. Keeping the steam in through the whole cooking process is very important to rice. Remove lid and fluff up the rice and serve under the stroganoff.
photos by me